The art of the weeknight meal is always being refined and finessed: easy, but not mindless, time consuming, but not all consuming are some of my general rules of thumb. I’m always on the hunt for receipts that satisfy at least a few of these criteria, and can hopefully cover a couple of lunches the following day.
This healthy Jambalaya is not only super easy but, incredibly delicious and even better the second time around!
- 2 tablespoons olive oil
- 8 ounces Jenny O Hot Italian Turkey Sausage
- 1 small Spanish onion, diced
- ½ each green, yellow and red bell peppers, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces)
- 1 tablespoon plus 1 teaspoon smoked paprika (or just regular paprika if you don’t have smoked)
- 1 teaspoon oregano
- ¾ teaspoon cumin
- 1 tsp of louisiana hot sauce
- 1 tsp cayenne pepper – or to taste
- 1¼ cup boil in a bag brown rice
- 3½ cups low-sodium chicken stock
- 3/4 pound large shrimp, peeled and deveined
- Heat 2 tablespoons olive oil in a dutch oven or large saucepan. When hot, add the diced turkey sausage and sauté for about 3 minutes until lightly browned.
- Add the onion, bell peppers and garlic and cook for 3 minutes until the vegetables are just tender and the garlic is fragrant.
- Add the diced tomatoes, paprika, oregano, cumin, and cayenne pepper and cook for about 3 minutes until the mixture reaches a simmer
- Mix in the brown rice and cook for 1 minute before adding the chicken stock. Bring to a boil and then lower to a simmer. Cover and cook for 25 minutes until the rice is tender and most of the liquid has been absorbed.
- Taste your jambalaya, and season with salt and a little extra cayenne if you are so inclined, although be careful as it has a way of sneaking up on you.
- Mix the shrimp into your jambalaya, cover and cook for 5 minutes until the shrimp are cooked through.
- Plate the jambalaya into bowls and garnish with sliced scallions and serve with hot sauce for those who want that extra kick.